天然防病益智食品添加剂的研究  

Study of nature food additives with the functions of controling disease and increasing wisdom

作　　者：韦玉芳[1] 

机构地区：[1]南宁职业技术学院,南宁530003

出　　处：《食品科技》2009年第8期207-210,共4页Food Science and Technology

摘　　要：以甘蔗渣、稻谷等为主要原料，合理配制培养基，经灭菌接入金针菇菌种，控温发酵25～28d后将培养料科学干燥、粉碎、包装，即得一种既是天然又能防病益智的食品添加剂。通过正交试验得出食品添加剂最佳生产条件是：配制培养基时原料配比为甘蔗渣：稻谷：黄豆粉：蔗糖：硫酸钙=60：35：3：1：1，发酵温度为20～25℃，发酵初始pH6．5，发酵结束后培养料干燥温度为55～65℃。First, culture medium was made by bagasse and grain as main materials, then Flammulina velutipes strain was inoculated after sterilizing. Next, after 25-28 d fermentation in a certain temperature, cultivationsubstrate was dried, crashed and packed to produce a kind of nature food additives which had the effects on controling disease and increasing wisdom. The optimum process conditions of the proportion of materials was determined through orthogonal test：the proportion of culture medium materials：bagasse：grain：soygean flour： cane sugar：calcium sulfate=60：35：3：1：1, fermentation temperature 20-25℃, initial fermentation pH6.5, cultivationsubstrate dry temperature 55-65℃.

关 键 词：天然 防病 益智 食品添加剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]